Quick and easy soup-for-dinner time!
I always love ordering avgolemono at Greek restaurants, and alllll this time I had no idea it was so simple to make! This can function as a nice little appetizer or a full meal. You can even add some leftover chopped up chicken to make it a bit more hearty. I like it just like this – simple, quick, delicious and (lacto-ovo) vegetarian!
makes 4 servings in 25 minutes
1 quart chicken broth
2 bay leaves
1/2 cup orzo
2 large eggs
1 lemon, juiced
1 teaspoon lemon zest, grated
2 tablespoons dill, chopped
1 lemon, sliced
sea salt and pepper, to taste
In a large saucepan, add chicken broth and bay leaves and bring to a boil. Add in orzo, cover pan and simmer until al dente (check your pacakge directions, about 8 minutes). Once pasta is al dente, remove from heat and set aside.
While pasta is simmering, whisk eggs in a small bowl until thick. Add in lemon juice and zest and whisk until thick and frothy. Once orzo has finished cooking, gradually add in 1/2 cup hot broth from saucepan, whisking constantly. Add in 1 more cup of broth, 1/2 a cup at a time, whisking after each addition.
Pour the egg + lemon + broth mixture back into saucepan, turn the heat to medium-low and reheat, stirring with a wooden spoon until the egg cooks and soup begins to thicken slightly. Do not let the soup boil, or you’ll end up with lemon flavored scrambled eggs and pasta. Remove bay leaves and add sea salt and pepper to taste.
While the soup is reheating, place slices of lemon under the broiler until charred, about 4-5 minutes each side. Place soup in a bowl and garnish with chopped dill and charred lemon slices.
Serve hot or cold.